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These magical unicorn poop meringue cookies are hilarious and so cute! They would be perfect for a birthday party or just for a joke!

Ingredients:

2 egg whites (room temperature)

1 cup powdered sugar

½ tsp vanilla extract

Food coloring (purple, blue, and pink/red)

How to Make:

First off you want to beat your egg whites on high until they form a stiff peak. This took me around 3 minutes in my stand mixer.

Next add ½ cup of your powdered sugar into the egg mix, and beat until it is glossy and stiff (around 5-6 minutes).

Gently fold in the remaining powdered sugar and the vanilla extract. Then separate the mixture into three small bowls.

Add a few drops of food coloring to each bowl, doing one bowl blue, one purple and one pink. I didn’t have pink, so I did one small drop of red, and it made it pink.

Then using a piping bag (16 inch bag) I put one color on each side. Focusing on getting the mixture on sides and not middle. You can buy the special bag that holds multiple colors as well. I just used a larger tip on mine, any one will do that is circular.

Then squeeze the meringue onto a cookie sheet with Siplat or parmchment paper laid down.

Cookie Instructions:
Preheat oven to 375 degrees. Line the cookie sheet with parchment paper.
Unwrap a third of the Andre mints and chop them into small pieces.
Whisk together flour, cocoa powder, and baking soda together in a bowl. Set aside. Using an electric mixer beat both sugars and butter in a large bowl until smooth and creamy. Add vanilla and eggs; beating well. Slowly add flour mixture at one tablespoon at a time, stirring well into sugar mixture and egg mixture. Stir in the chopped Andre mint candy pieces.
Next, using a small ice cream scoop measure out each cookie.
Place each unbaked cookie dough onto the lined cookie sheet, about 2 inches apart.
Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes. Ten transfer cookies to a wire rack to cool completely.

Frosting Directions:
Using a stand mixer, cream 1 1/3 cups sugar with 1/2 cup butter. Slowly add the mint extract, 2 tablespoons milk, and the rest of the powder sugar into the bowl. Blend well. Gradually add one tablespoon of milk at a time until the desired consistency is reached. Spread a thick layer of frosting on each cookie. Set aside.

Chocolate Topping Directions:
Chop the remaining Andre Mint candies in half.
Using a double boiler, stirring constantly melt the chocolate wafers. Set aside to cool slightly. After the melted chocolate has cooled/thicken slightly using a tablespoon add a dollop on top of each cookie. Top each cookie with the cut halves of the Andre Mint candies.

Here’s a super cute Halloween treat idea to make…pretzel spiderwebs! You can even have your little ones help make them!

Supplies Needed:

Pretzel Sticks

White chocolate melts

Sprinkles

Start by laying out your pretzels in star shapes using 5 or 6 per spiderweb on piece of wax paper. Melt your white chocolate in a piping bag and squirt a big dot in the middle. Then make circles around and around all the pretzels! Add some Halloween sprinkles then pop them in the fridge for 30 minutes.

Directions:
In a saucepan over medium heat, mix the milk, egg yolks, applesauce, and cream cheese and stir for 5 minutes.
Add the cornstarch, vanilla, nutmeg, cinnamon. Stir until the first bubble forms (around 10 minutes).
Remove the saucepan from the heat and let it cool down.
Transfer to a bowl and refrigerate for 3 hours.
Pour the pudding into tall glasses and top with the frosting and cinnamon.
Serve and enjoy.

Pour the Chex cereal into a large Ziploc bag. Set aside. Using a double boiler, add the white chocolate. Stir and add the pumpkin pie seasoning while the chocolate is melting, stir to mix throughout the melted chocolate.

Pour the melted chocolate into the bagged Chex mix, shaking the bag to cover all of the cereal pieces.

Next, add the powdered sugar, shake well.

Empty the bag of Chex mix into a large bowl with the candy and toss together.

Making the cake:
Let’s start by preheating the oven to 350 degrees. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ beating both sides and the bottom of the pan. Put all of your dry ingredients into a large bowl, mixing all ingredients together. Add the softened butter a tablespoon at a time, beating 1 ½ minutes until the dry ingredients are thoroughly blended with the butter. Grab a second bowl and add the eggs, oil, pumpkin, milk, and vanilla whisking as you add each ingredients. Divide the egg mixture into halves then add the first half to to the dry and butter mixture. Beat on medium speed for 1 ½ minutes. Then slowly add the rest of the egg mixture ½ half of it at a time beating for 20 seconds after each addition. Prep a large cake pan using Pam spray treating both the sides and the bottom of the pan. Pour the batter into the prepared cake pan and bake at 350 degrees for 30-35 minutes. When done remove from oven and allow to completely cool.

Making the cake balls:
Tape the wax paper to the top of the cookie sheets. Next crumble the cooled cake into a large mixing bowl. Continue until the entire cake is crumbled into a fine texture. Add ¾ of the cream cheese frosting mixing it with the crumbled cake until they are thoroughly combined. Place the cake and frosting mixture in your refrigerator for at least 30 minutes before making it into balls. Using a small ice cream scoop make cake balls about 1 ½ inch size. Work with them to ensure that they will hold a round shape. Place each one on the covered cookie sheets. Lastly, cover each sheet with cling wrap and place them in the freezer for about 15 minutes. Now you want them to be firm but not frozen.

Let’s melt the candy coating:
Pour the orange candy coating into a microwave safe bowl. Place the bowl in your microwave on medium heat for 30 seconds at a time, stir after each 30 second cycle. Don’t over cook the candy coating.

Ready to make cake pops:
1st step:
Next dip one end of the straw or candy sticks into the melted candy coating and immediately stick each one into a cake ball about ¼ inch deep. Place the completed cake balls into the refrigerator for 5 or more minutes to harden.
2nd step:
Remove several cake pops from the refrigerator at a time (this will allow the remaining cake balls to stay firm until ready to be dipped into the candy coating). Using a spoon or fork place the cake balls into the melted candy coating (do not use the candy stick or the straw to hold them). Make sure each cake ball is totally covered. Sprinkle each coated cake ball with the orange sprinkles. Return the completed cake balls to the refrigerator to stay firm. Repeat until all of your cake balls are done.

And now the royal icing:
Combine all of the ingredients except the food coloring in a mixing bowl on medium speed for 4 minutes. If icing isn’t stiff enough, you’ll want to add ¼ cup more of powdered sugar until it becomes stiff. Add several drops of green gel food coloring to the bowl, mixing well. Spoon the icing into a piping bag with a #2 tip.

Adding the vines to the pumpkins:
Start at the top of the cake pop where the straw is inserted and begin making the pumpkin vines by squeezing out a small amount of the icing in a circle motion. Add several small heart shaped leaves on top and around the straw or cake pop, Allow to dry completely before serving.

Storing your cake pops:
Refrigerate and store completed cake pops in airtight containers in flat layers separated with paper towels (if they aren’t individually packaged). Nest when ready to defrost, this storage will keep the condensation on the outside of the container or package and not on the cake pops.

In a medium size bowl, combine the cream cheese, condensed milk, yogurt, and lime juice with a handheld mixer until smooth and creamy; about 3-5 minutes.

Take about 1/3 of the graham crackers and place in the bottom of your jars

Next add about ½ cup of the cream cheese mixture on top and depending on how many jars you are filling and the height you can add a second layer and or top with the cool whip topping and garnish with a lime slice.

Here’s a very SWEET dessert idea that’s super moist and yummy! It’s a caramel poke cake with twix candy bars sprinkled on top. You could potentially use any candy such as snickers, or butterfingers. I think next time I would add a layer of chocolate fudge before the cool whip.

I didn’t have any skinny wooden spoons so I just grabbed a clean sharpie ha!

If you don’t like sweet desserts I recommend not putting all of the caramel sauce on it.

Ingredients:

Yellow cake box mix

Twix bars

Cool whip container

Caramel sauce (12.25 oz jar)

Small can of sweetened condensed milk (14oz)

Directions:

Bake the cake according to the directions.

Let cool for 5 minutes meanwhile mixing the caramel sauce with the condensed milk in a seperate bowl.

Using the end of a sharpie or wooden spoon, poke holes all over the cake.

Pour the caramel sauce all over the cake making sure it gets in the holes.

I stumbled across this oreo stuffed chocolate chip cookie recipeand HAD to try them! They were yummy but the only problem was the dough was too sticky so make sure to add more flour. You could potentially use any chocolate chip cookie recipe for these though.

First roll a ball of dough and press it in the bottom of a greased muffin tin, add an oreo, then top with a ball of cookie dough. Make sure the sides are covered so the oreo gets in the middle. Bake at 350 degrees for 13-15 minutes.

As you can see below the dough never formed into a ball and I put an oreo on the bottom first (that was a mistake as they got stuck to the bottom!)

Here’s a delicious dessert to make! You can’t go wrong combining chocolate AND peanut butter 😉 *Please note: This dessert is meant to be eaten right out of the cast iron with your kids and or loved one.

In a medium microwavable bowl melt the butter and then to the butter add sugars and vanilla and give it a mix. Next, whisk in the eggs and incorporate thoroughly. Then add the flour, cocoa powder, espresso powder, baking soda, and salt and give that a good whisk until combined (do not over mix). Lastly, fold in the peanut butter morsels and pour into your cast iron dish; baking for 15-18 until edges get slightly crispy; you still want the center to be a little under baked. Remove from the oven and allow to cool for 5-10 minutes. Garnish if you like with a big scoop of ice cream, drizzled with melted peanut butter and a few chocolate chips. Enjoy warm!

Make this delicious peach berry crisp for your guests…it’s a no fail recipe! You can’t beat fresh berries and a crispy top!

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Serves: 6

Ingredients:

2 cups or 16 oz peaches, peeled, pitted, and sliced or you can frozen thawed

1 cup or 8 oz blackberries

1 cup or 8 oz blueberries

½ cup to 1 cup of raspberries

½ cup sugar

2 tbsp + ½ tsp. cornstarch

¼ tsp almond extract

1 cup all purpose flour

¾ cup oats

½ cup brown sugar

¼ cup sugar

½ tsp cinnamon

6 tbsp butter, melted

Instructions:

Preheat oven to 350 degrees

In a medium bowl, gently mix the fruits, sugar, cornstarch and almond extract together until combined. Pour the fruit mixture into an 8×8-baking dish; evenly spread out. In the same bowl that the fruit was mixed in, add the remaining ingredients in the bowl starting with the flour and ending with the melted butter and combine. Sprinkle the mixture over the fruit, mind you its preferred if its not evenly spread just drop spoonful’s onto the fruit.

Bake in the oven for 35 minutes until bubbly and crust is lightly golden. Allow to cool on the stovetop or on a trivet for 20 minutes before serving. Serve with fresh whipped cream and or ice cream.

Here’s a delicious popsicle recipe for you guys to make this summer! Blueberry honey yogurt flavored!

Ingredients:

2 ¼ cups of fresh organic blueberries

1 tbsp fresh lemon juice

2 tbsp organic honey

2 cups of Greek flavored yogurt of choice (I love the honey and or vanilla)

6 popsicle molds

Instructions:

In a blender add all of the blueberries and lemon juice and pulse until you get a smoothie consistency (don’t be afraid if this is thick and unappealing). In a large bowl, pour the blueberry mixture into the bowl and mix with honey. Next, gently mix in the yogurt to give it more of a swirl effect don’t over mix and leave some of the yogurt exposed.

Pour the mixture carefully into the clean Popsicle molds and insert a stick if comes with them otherwise if going old school freeze the batch for 2 hours and then insert a wooden popsicle stick in the middle. Freeze the batch for 4-6 hours but overnight is preferred. Before eating, run warm water over the molds for easily release.

*Try this recipe with other flavors besides blueberries like strawberries (hulled and stems removed), cherries (pitted and stems removed) and or peaches (skinned and seed removed) to name a few.

These are my ultimate favorite dessert to eat! I was first introduced to them at my baby shower where my mother-in-law made them and decorated little baby faces on each! They were a huge hit of the party and there was literally none left when it was over. Thankfully she saved me a plastic container of some just for me 🙂 I just had to get the recipe and try for myself. I was shocked that they tasted just as good as that day!

You can use any white melting chocolate that hardens up but Ghirardelli is so delicious! I found these 12oz. bags at Target on sale.

Oreo Truffle Ingredients:

1 package of Oreo cookies

1 package of cream cheese 8 oz. (softened)

24 oz. Ghirardelli white melting wafers (or white chocolate)

Directions:

Put the full cream-filled oreos in a food processor and pulse until it is fine crumbs and no big pieces. You might need to do it in small batches.

Pour the crushed oreos in a large bowl and add in the softened cream cheese. Use a fork or spoon to mix it in good until sticky and no cream cheese showing.

Take 1- 1/2 tablespoons of dough and roll it into small balls. Put them on a cookie sheet and pop them in the freezer for 20-25 minutes.

Melt the Ghirardelli chocolate in a microwavable bowl for 15 second intervals, stirring until melted. Take a dough ball and place it on a fork (flat side down) and dunk it in the chocolate. Shake off the excess chocolate and put on a piece of wax or parchment paper. Do this over another cookie sheet or large plate.

If you want toppings, add some crushed up oreos while the chocolate is still wet. If you want the pretty lines (see below) just melt chocolate and put it in a ziploc bag and drizzle over tops.

Place in the fridge to set them up and enjoy! I personally think they are the best after an hour chilled. If you are putting them out for a party I would recommend to put ice under a plate or serve right after taking out of the fridge.

I found these yummy zucchini brownies from Adriana on Instagram! They are so yummy! Note: This recipe isn’t very sweet…for more sweetness you can put 1/2 cup chopped bakers chocolate or chocolate chips.

Ingredients:

2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup oil

1-1/2 cup sugar

1 Tbsp. vanilla

2 cups shredded cups zucchini

Directions:

Heat oven to 350°F. Line 13×9-inch pan with parchment, with ends of parchment extending over sides. Spray with Pam.

Combine the flour, cocoa powder, baking soda, and salt in large bowl. Whisk oil, sugar and vanilla until blended in another bowl. Add flour mixture. Stir in zucchini. Mixture will resemble coarse crumbs.

Press zucchini mixture onto bottom of prepared pan. Bake 25 to 30 min. Let cool. Use parchment paper to remove from pan. (I used store bought frosting because I was short on time)

Make some farm animal cupcakes for a party! You can even have your kids help you make them. Here’s a pig, chicken, sheep, and a cow. Use marshmallows, candy eyes, candy corn, m&ms, jelly beans, etc! Thanks to Adrianna for letting me share!

Here’s one of my favorite desserts to make for the summer time…banana cream poke cake! It is so easy to make and is always a crowd pleaser.

Ingredients:

1/3 of a box of Vanilla wafers

2 boxes of instant banana cream pudding (3.4 oz)

Cool whip (8oz)

Yellow cake mix

Directions:

Prepare the yellow cake mix and bake in a 9×13 cake pan. Once it cools for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.

Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone. After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.

Put the cake in the refrigerator to completely cool for 30 minutes to an hour.

Spread cool whip over the whole cake.

Crush up the nilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won’t be as crunchy.

Top with fresh sliced banana pieces and serve!

We used our metal whisk to make big holes that went through to the bottom!

Pour your pudding over the holes (we waited a little too long so the pudding was pretty thick)

In a large bowl with a hand held mixer cream together butter, cream cheese, sugars, egg and extract on medium speed until light and fluffy.

Next add in the dry ingredients to the same bowl and blend until soft dough forms; if you need to add ¼ cup of additional flour until you get that soft consistency. *Altitude and temperature can affect how much more flour you need to add; but don’t worry as long as you don’t over mix the cookie will yield soft results.

On a lightly floured surface, dump the cookie dough out of the bowl, and pat down with your palms to form a square or circle about 3/8 inches; you want a thick dough as this will help the cookies to keep soft; a thinner dough will produce crunchier cookies and no sugar cookie should be crunchy.

Cut the preferred shape out using a cookie cutter dipped lightly in flour or a biscuit cutter and place on prepared baking sheet about 2 inches apart.

Bake the cookie for 8-10 minutes; allow to cool for 5 minutes on pan before transferring to cooling rack

Once cookies have cooled completely about 35 minutes to hour, then its time to frost them.

Decorating directions:

In a small bowl with a silicone spatula, whip the cream cheese, marshmallow cream, and lemon curd together until creamy and smooth.

Spread the frosting on each cookie and decorate, as you like with the fruit. This is a great way to get your kids in the kitchen and allow them to get creative with their cookies. Store in the refrigerator in an airtight container; especially if it’s really hot (during peak Spring/Summer months) until ready to serve.

Cut the two round ends off a watermelon then slice two-three pieces. Stack them on top of each other and decorate with whipped cream and fruit! So fun for a hot day in the summer time. Thanks, Joanna Harding!

I saw this idea off Kitchen Fun with My 3 Sons and just HAD to try it! My husband is obsessed with these peanut butter cups so he ran off to the store to pick up some. Instead of using the regular ol’ hershey bars try your favorite chocolate candy!

In a large bowl add the first three ingredients, cover and refrigerator for a minimum of 4 hours but overnight is preferred.

Remove the cinnamon sticks, minus one piece and place all ingredients from bowl plus the sugar to your blender. Blend until all ingredients are smooth; according your blenders manufacture instructions (e.g. Vitamix).

Using a fine mesh strainer and several layers of cheesecloth over a pitcher/large bowl/large measuring cup; pour the blended ingredients over the cheesecloth using a spatula to help the liquid move through the cloth. You may have to repeat this process twice depending on how many layers of cheesecloth you are using.

To the mixture, add in the remaining ingredients (i.e. almond milk, evaporated milk, 3 cups of water, and vanilla extract), mix to combine and refrigerator until chilled and ready to use.

In a medium saucepan on medium-high heat add the water, butter, (salt if not using salted butter) and tablespoon of sugar. Allow the mixture to come to a gentle boil until the butter is melted. Reduce the burner to simmer and add the flour; with a silicone spatula combine until a soft dough forms (try to remove any lumps by pressing the spatula into the dough and smoothing out the lumps. Once the dough has formed, remove from heat and allow to cool for about 10 minutes.

In a Dutch oven or deep skillet, add enough oil to cook the churros (about 2 cups) and heat to 350 degrees.

Next take the egg yolks and vanilla and add to the dough, mixing again with the spatula to combine.

Taking about a teaspoon of dough at a time, roll into a ball with your hands and place on a plate until all the dough is rolled out.

In a small bowl or container, combine the remainder of the sugar, brown sugar, and cinnamon.

When the oil is heat, gently place about 6 churro balls in the oil and cook for about 3-5 minutes until golden brown; make sure to stir the pot with a spider strainer as sometimes the dough can stick together.

Remove the balls and drain on a paper towel for a few seconds then place into the cinnamon sugar mixture, coating evenly.

Repeat all steps until finished.

Serve the churro bites with homemade or store bought caramel sauce, dulce de leche, and or chocolate fudge.